Provençal Herb-Marinated Roast Chicken

Provençal Herb-Marinated Roast Chicken
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  • Cooking spray
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh thyme
  • 1 ½ tablespoons extravirgin olive oil
  • 1 teaspoon freshly ground black pepper
  • 1 ¼ teaspoons salt
  • ¼ cup chopped fresh rosemary
  • + 2 more ingredients
    • 4 garlic cloves, minced
    • 2 (3-pound) roasting chickens

Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin ...

View full recipe at My Recipes


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